We all love banoffee pie, so you’re going to love this Caramel Banoffee in a Jar from Bonne Maman. It’s as decadent as you’d hope for and as moreish as can be. Enjoy!
Caramel Banoffee in a Jar
We all love banoffee pie, so you're going to love this Caramel Banoffee in a Jar from Bonne Maman. It's as decadent as you'd hope for and as moreish as can be. Enjoy!
Ingredients
For the biscuit base
- 25 g unsalted butter melted
- 65 g gluten-free biscuits of your choice crushed
For the filling
- 45 g unsalted butter
- 25 g light soft brown sugar
- ½ jar Bonne Maman Salted Caramel
For the topping
- 150 ml carton of double cream
- ½ tsp cold strong black coffee
- 1½ medium ripe bananas
- a squeeze of lemon juice
- plain chocolate curls or shards to decorate
Instructions
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For the base: Stir the melted butter into the crushed biscuits and divide the mixture between 4 x 220g Bonne Maman jars and chill for 10 minutes.
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Slowly melt the butter and sugar together in a small, non-stick saucepan and stir, with a wooden spoon, to dissolve the sugar.
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Stir in the caramel and bring to the boil, stirring all the time until very smooth.
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When the caramel is cold, whip the cream until it just begins to hold its shape. Fold in the coffee and continue whisking until the cream is lightly whipped.
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Slice the banana and squeeze lemon over.
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Divide the caramel between the jars and top with sliced banana, cream and chocolate.
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Cook’s tips: The jars with the biscuit base and the caramel will keep, covered, in the fridge for 2-3 days. Top with bananas, cream and chocolate and serve within 2-3 hours.